Pan-fried Salmon with Asian Citrus Brown Rice & Quinoa - Profood Limited
  • Pan-fried Salmon with Asian Citrus Brown Rice & Quinoa

March 21, 2016

This pan-fried salmon with brown rice and quinoa is a lovely light yet filling dish that’s packed with wholesome healthy goodness but still keeps your belly full while you strive to hit those New Year’s resolutions in the gym!

Thanks to Mekhala’s Organic Asian Citrus Seasoning (which features a delicious blend of dried lemongrass, coriander and cumin seeds, kaffir lime leaves and galangal), the rice takes on a lightly spiced flavour; if you want a stronger citrus flavour, trying adding a couple of teaspoons of the seasoning to the flour mixture that’s used for coating the fish fillets too. 

I added a handful of frozen baby broad beans to my rice mixture in the last few minutes to make it a high-protein dish, but it would also go perfectly with steamed bak choi, choi sum or kale for a healthy Chinese meal! 

Serves 2 

Ingredients
2 salmon fillets
1 cup of brown rice
1 cup of quinoa
1 tablespoon of Mehkala Asian Citrus Seasoning
Coconut or olive oil

For the salmon:
1 tablespoon of flour
Salt and pepper for seasoning

Method

  1. Wash the brown rice and quinoa in a sieve, then put into your rice cooker. Add double the amount of water (i.e. four cups) and pour into your rice cooker along with the Mekhala spice seasoning and cook. If using a saucepan, follow the same amounts and cook the rice mixture on a low heat with a tight-fitting lid for around 20-25 minutes, until the water has evaporated and the rice is a nice fluffy texture.
  2. Mix the flour, salt and pepper on a plate. Wipe the salmon fillets clean and coat with the flour mixture on both sides. Shake off the excess and set aside.
  3. Heat a frying pan on medium and pour in a couple of tablespoons of coconut or olive oil. Fry the fish fillets for a few minutes until each side is a crisp, golden brown colour. Plate up with your quinoa rice mixture and enjoy!

Get more cooking inspiration from Sharon on her blog, Jasmine & Ginger.


About The Author

A true blue Hong Kong girl, born and raised here to British and Chinese parents, Sharon Maloney works as an English teacher in a local school. She is passionate about language and currently studying for a Masters in TESOL at the University of Nottingham. In her free time, Sharon can be found creating recipes for her blog, and writing about food and travel for various HK publications. Follow her on Twitter.




Leave a comment

Comments will be approved before showing up.


Also in Recipes

Mozzarella, Figs and Prosciutto Salad with Caviar
Mozzarella, Figs and Prosciutto Salad with Caviar

July 01, 2017

Summertime in Hong Kong usually makes everyone crave something light but tasty, and this delicious salad definitely fits the bill – with just a dash of extra indulgence too...

Continue Reading

Two-Ingredient, Dairy-Free Chocolate & Banana "Nice-Cream"
Two-Ingredient, Dairy-Free Chocolate & Banana "Nice-Cream"

June 22, 2017

Whether you’re on a diet or simply trying to tame a sweet tooth, dessert is the hardest thing to resist, especially as the temperature heats up! This is where the trusty banana...

Continue Reading

Alfredo Tomato, Chicken & Mushroom Teff Pasta
Alfredo Tomato, Chicken & Mushroom Teff Pasta

May 23, 2017

Usually with pasta, it’s either a tomato sauce or a mushroom one – but what’s life without a little rebellion? Inspired by a Southern rendition a chef once made me...

Continue Reading